Alfie & Archie's Dog Biscuits
Ingredients & Directions 2 1/2 c Whole wheat flour 1/2 c Powdered dry milk 1/2 ts Salt 1/2 ts Garlic powder 1 ts Brown sugar 6 tb Meat drippings 1 ea Beaten egg 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. Yields 10 Servings
Scandinavia – Stock Your Pantry, Pancakes & Blintzes
Ingredients & Directions Text only SPICE RACK Caraway Cardamom Coriander Seeds Dill Seed Fennel Seeds Ginger Ground Allspice Juniper Berries CUPBOARD Split Peas (Yellow & Green) Anchovies Crispbread-Made of wheat flour or mixed flour Large, round, crispy bread with hole in the center. Dark Bread Dried Fruit Limpa Meusli Potatoes Lingonberries REFRIGERATOR Herring Smoked Herring Pickled Herring Salted Herring Creamed Smoked Salmon Fresh Salmon Cod Crayfish Carlsberg Beers Lefse-Traditional flatbread made of mashed potatoes, thin as a tortilla. Served warm or room temperature, spread with butter or jam, or wrapped around herring or meatballs. Making lefse requires a special grooved rolling pin, and flat wooden Alefse stick to lift and place dough on griddle and flip it to brown both sides. Jarlsberg Cheese-Sweet, nutty taste. Developed in Oslo in 1959 and named after an old Viking settlement. Danish Blue Cheese Fresh Dill Dried or Smoked Reindeer Meat Aquavit and Vodka (in freezer) TAMALESWORLD TOUR SHOW #WT1B04 Yields 4 servings
Hot Fudge Sauce
Ingredients & Directions 3 Squares bitter chocolate 1 tb Butter 1 1/2 c Sugar 1/8 ts Salt 1 ts Vanilla 1/2 c Boiling water Melt chocolate in top of a double boiler, add butter, sugar, salt and boiling water. Mix well, let mixture boil up for 3-4 minutes. Add vanilla, serve at once. Collection of recipes complied by Don Zarzecki. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces.zip Yields 1 Servings
Orange Peel Pound Cake
Ingredients & Directions 2 1/2 c Flour 1 1/2 c Sugar 3 ts Baking powder 1/2 ts Salt 3/4 c Orange juice 3/4 c Vegetable oil 4 Eggs 1 Orange rind; grated Sliced almonds to garnish submitted by: bmarks@nyc.pipeline.com Here’s a pound cake with a twist. I’ve included a hint for using a cake mix for those hurried days. Preheat oven to 325 degrees In a bowl combine flour, sugar, baking powder and salt with orange juice, vegetable oil and eggs. Mix with electric mixer set on low speed until all ingredients are mositened. Mix 3 minutes at medium speed. Add orange rind to batter. Pour into greased and floured tube pan or 2 loaf pans. Place almonds on top of cake. Bake in a 325 degree oven, in tube pan for 40 to 50 minutes, or loaf pans for 25 to 30 minutes. NOTE: one box of yellow cake mix can be substituted for the dry ingredients. Follow package directions, except use half the amount of water and half the amount of orange juice. Sprinkle top with orange peel and almonds. Bake according to package directions. DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 10 JUNE 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Lemony Anise Hyssop Tea Bread
Ingredients & Directions 1 Bread or loaf pan 2 c Flour 1 tb Baking powder 1/2 ts Salt 1/2 c Butter; at room temperature 1/2 c Sugar 1 Lemon; grated rind only 1/3 c Anise hyssop flowers -(or more), finely chopped 2 Eggs; beaten 1/2 c Lemon juice 1/2 c Chopped walnuts Grease and flour the bread or loaf pan. Preheat oven to 350 F. Sift together flour, baking powder, and salt. In another bowl, cream butter with sugar until fluffy. Then add lemon rind, chopped flowers, and eggs, and beat mixture just until thoroughly combined. Stir in lemon juice. Gradually mix in dry ingredients and nuts, mixing until blended. Spoon into prepared pan and bake 50 to 55 minutes. Cool on rack. From Yields 12 Servings
Side Saddle Bake House Corn Bread
Ingredients & Directions 4 Eggs 2 c Buttermilk — “pencil” Preferred 1/2 c Margarine — melted 1 tb Margarine — melted 1/3 c Sugar 2 c Flour 1 c Yellow cornmeal 1 tb Baking powder — plus 1 Teaspoon 1 ts Baking soda 1/2 ts Salt Preheat oven to 425. Grease a 9×13-inch cake pan. In large bowl, beat together eggs, buttermilk and both measures of margarine until well blended. Set aside. Sift together sugar, flour, cornmeal, (both measures of) baking powder, baking soda and salt. Combine with buttermilk mixture and stir just enough to combine ingredients. Pour into prepared pan and bake 20 to 25 minutes. Makes 8 servings. Yields 8 Servings
Cracker Or Mystery Pie
Ingredients & Directions 6 Egg whites 2 ts Cream of tartar 2 c Sugar 2 ts Vanilla 1 Stack saltine crackers 2 c Pecans; chopped 1 pt Heavy cream; whipped 6 tb Pineapple preserves Coconut Beat egg whites and cream of tartar until stiff. Gradually add sugar while beating egg whites. Add vanilla. Crush crackers and fold into the egg mixture. Fold in the chopped pecans. Bake in an ungreased 8×11 inch pan at 325 degrees for 20 minutes or until brown. Cool. Whip cream and fold in preserves. Spread on top of cooled pie. Sprinkle with coconut to taste. A favorite recipe of the men. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
